MosJan Posted December 19, 2012 Report Share Posted December 19, 2012 Arpa & Nane have posted good info many years a go ------------- http://hyeforum.com/index.php?showtopic=1566entry14994 ------------------------ "But more importantly Fenugreek (Trigonella foenum) is translated to Armenian as Հացհամեմ (hatshamem), which seems to be correct. Another common name is Շամբալա (shambala). Here's some info about the plant. ------------- http://asrc.am/fileadmin/user_upload/asrc/teghek_tertik/shambala.pdf -------------- Thus, what we have been calling basturma should actually be called Հացհամեմապուխտ (hatshamemapuxt). ------------------- Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 19, 2012 Author Report Share Posted December 19, 2012 http://hyeforum.com/index.php?showtopic=1566entry14994 Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 19, 2012 Author Report Share Posted December 19, 2012 now i'm getting ready to make Apuxt like to see if any of of have any recaps for it. i have dry aged the meat in Salt, now it's wet aging in it's own meat juices and salt ready to hag them dry and soon i will be ready now lets see who has what family secret on making our Armenian Apuxt 1 Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 19, 2012 Author Report Share Posted December 19, 2012 have been making Apuxt for 4 years no, had to make some from turkey & chicken since i my can't eat read meat i have what they call The Rich man's diseasethis year it's turkey, chicken, Beef, fatty Pork & bison, will be posting some pics soon. Quote Link to comment Share on other sites More sharing options...
Arpa Posted December 19, 2012 Report Share Posted December 19, 2012 I will not respond to thread as long as as it contains the furkish B word in the title, you may use it in the text in parentheses for those who search using it as their keyword. Movses please remove that B word.Just as I will not respond to any that has the furkish word dolma, even if Sedrak says it is from the Armeno-Urartian TOLI. WROONGG!!!!! Quote Link to comment Share on other sites More sharing options...
Arpa Posted December 19, 2012 Report Share Posted December 19, 2012 (edited) Edited December 19, 2012 by Arpa Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 19, 2012 Author Report Share Posted December 19, 2012 ok no B word now Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 19, 2012 Author Report Share Posted December 19, 2012 not to long ago someone was saying that pastrami was made by Armenians in east cost who have altered the original pasturma making to be more appalling to US consumers pastrami making is in brine, just like we brine ham or turky it's wet curing , HaCamemApukht is dry curing, you start w/ meat apply salt, then in 4 to 5 days the meat juices start .... then you press, then you hang them dry.. i see one think pastrami & HaCamemApukht have is allspice Quote Link to comment Share on other sites More sharing options...
MosJan Posted December 19, 2012 Author Report Share Posted December 19, 2012 cod: enter change b to p - change pasturma to HaCamemApukht enter enter enter Quote Link to comment Share on other sites More sharing options...
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